Ninja Creami pumpkin cheesecake ice cream is a cozy fall flavor made with real pumpkin puree. This pumpkin cheesecake ice cream is delicious and easy to make.
This fall, I'm leaning into all the cozy flavors. So I made this Ninja Creami pumpkin cheesecake ice cream. I used some Greek yogurt and cheesecake pudding mix to really bring across those cheesecake vibes. I tried it once with just Greek yogurt, and I felt it really needed the cheesecake pudding mix to really get that perfect flavor.
But with both of those, I felt it was perfect! Perfectly tart, and with the crumbly topping, such a perfect bite. I used biscoff cookies, but graham crackers work great too!
Ingredients
- Greek yogurt
- Pumpkin puree
- Milk
- Instant pudding mix - cheesecake flavor
- Sugar
- Vanilla extract
- Cinnamon
- Biscoff cookies or graham crackers (for topping)
How to make Ninja Creami pumpkin cheesecake ice cream
Add all ingredients to a blender (except for topping). Blend until smooth. Pour into your Ninja Creami container and freeze on a level surface for at least 24 hours.
Process on the light ice cream setting. If needed, add a splash of milk and repsin until you reach your desired texture.
Ice cream should be deliciously soft and scoopable.
Add crushed Biscoff cookies or crushed graham crackers to the top. Scoop out and enjoy! (You can also scoop out and then add the cookies to individual servings)
Recipe tips
- You may need to respin 2-3 times to get to your desired texture.
- If you have leftovers, smooth out the top and return to the freezer. You may need to thaw or reprocess before enjoying again.
Ninja Creami fall recipes
- Ninja Creami pumpkin spice latte ice cream
- Ninja Creami cinnamon ice cream
- Ninja Creami smores ice cream
- Ninja Creami maple pecan ice cream
Ninja Creami Pumpkin Cheesecake Ice Cream
Equipment
Ingredients
- 1 cup Greek yogurt
- ½ cup pumpkin puree
- ½ cup milk
- ⅓ cup sugar
- 2 tablespoon cheesecake instant pudding mix
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Topping (optional)
- crushed biscoff cookies or graham crackers
Instructions
- Add all ice cream ingredients to a blender and blend until smooth.
- Pour into Ninja Creami container and freeze on a level surface for at least 24 hours.
- Remove from the freezer and process on the Light Ice Cream setting. If needed, add a splash of milk and respin (may need multiple respins).
- Scoop out and top with crushed graham crackers or biscoff cookies if desired.
Notes
- You may need to respin 2-3 times to get to your desired texture.
- If you have leftovers, smooth out the top and return to the freezer. You may need to thaw or reprocess before enjoying again.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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